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Foodopoly: The Battle Over the Future of Food and Farming in America
by Wenonah Hauter&“A meticulously researched tour de force&” on politics, big agriculture, and the need to go beyond farmers&’ markets to find fixes (Publishers Weekly). Wenonah Hauter owns an organic family farm that provides healthy vegetables to hundreds of families as part of the Community Supported Agriculture (CSA) movement. Yet, as a leading healthy-food advocate, Hauter believes that the local food movement is not enough to solve America&’s food crisis and the public health debacle it has created. In Foodopoly, she takes aim at the real culprit: the control of food production by a handful of large corporations—backed by political clout—that prevents farmers from raising healthy crops and limits the choices people can make in the grocery store. Blending history, reporting, and a deep understanding of farming and food production, Foodopoly is a shocking, revealing account of the business behind the meat, vegetables, grains, and milk most Americans eat every day, including some of our favorite and most respected organic and health-conscious brands. Hauter also pulls the curtain back from the little-understood but vital realm of agricultural policy, showing how it has been hijacked by lobbyists, driving out independent farmers and food processors in favor of the likes of Cargill, Tyson, Kraft, and ConAgra. Foodopoly shows how the impacts ripple far and wide, from economic stagnation in rural communities to famines overseas, and argues that solving this crisis will require a complete structural shift—a change that is about politics, not just personal choice.
Foods: Experimental Perspectives
by Margaret McWilliamsPreparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition ― beckoning today’s readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development. The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids ― chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos ― support the reader's journey through the exciting look at food, food science, and food safety.
Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
by Marion Eugene Ensminger Audrey H. EnsmingerFoods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
The Foods of Israel Today
by Joan Nathan Nelli ShefferCome with Joan as she travels to many places while meeting her friends through these pages to learn about food history as well as the cuisines of the various groups--Jewish, Moslem and Christian who have emmigrated to Israel from many places, making Israeli food what it is today with these 200 recipes.
Foods of Non-Animal Origin
by Arpan Bhagat Giorgia Caruso Maria Micali Salvatore ParisiThis Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc. ).
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia KremeziThis New York Times Notable Book is &“a real working guide to preparing the traditional dishes found all over Greece&” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. &“The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.&” —The New York Times Book Review
Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes [A Cookbook]
by Lois Ellen FrankIn this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. Awards2003 James Beard Award WinnerReviews"A stunning new cookbook." --Accent West"[A] wonderful introduction to America's oldest cuisine."--Phoenix magazine "One of the most stunning books of the year."--Austin American Statesman "Gorgeous . . . exceptional."--New Age RetailerFrom the Hardcover edition.
Foods That Cause You to Lose Weight: The Negative Calorie Effect (Magni Publication Ser.)
by Neal D. BarnardMore than one million copies sold!No more counting calories—discover the foods that take the weight off and keep it off with this revolutionary plan.Did you know that certain foods have an incredible negative calorie effect that actually melts fat? This revolutionary approach, outlined by Neal Barnard, M.D., and proven effective by thousands of men and women who have tried it, can bring about the permanent weight control every diet promises but seldom delivers.Find out how, by following the negative calorie plan, you can:Boost your metabolic rateBurn calories more effectivelyLower dangerous cholesterol levelsEnjoy better health—and protect your heartEat the delicious foods you love—in the quantities you wantWatch the pounds disappear—without stressful dieting or the temptation to bingeDr. Barnard also provides delicious negative calorie recipes that use foods most people already have in their home cupboards. Easy, effective, and satisfying, Foods That Cause You to Lose Weight will bring about the permanent weight control every diet promises but seldom delivers.
Foods That Cause You to Lose Weight While You Watch TV: Discover Power Dinners with The Negative Calorie Effect
by Neal Barnard30 FOODS TAT CAUSE YOU TO LOSE WEIGHT. Men and women who have tried them lost weight. Proven results. NEW DISCOVERIES: Amazing Power Dinners with the NEGATIVE CALORIE EFFECT. The completely new FOODS THAT CAUSE YOU TO LOSE WEIGHT II reveals how calorie burning POWER DINNERS can turn on your metabolism and melt off pounds and inches, even if you do nothing more than watch TV. By naturally boosting your body's ability to burn calories fast, the "NEGATIVE CALORIE EFFECT" transforms food into energy, not fat, and makes permanent weight loss easy. Also includes tips on health and beauty, anxiety management, proper eating, habits, daily menus, and fat burning recipes from cocktails to desserts. Great, too, for lowering dangerous cholesterol levels, high blood pressure and diabetes.
Foods That Combat Aging: The Nutritional Way to Stay Healthy Longer
by Deborah MitchellWhile it is impossible to stop the passage of time, there are ways to prevent it from taking its toll on your appearance and your health—without resorting to injections and painful, expensive plastic surgery. The secret is in the foods you eat every day! The right diet can renew your energy; help you to maintain smooth, clear skin and a youthful glow; and actually add years to your life. This remarkable handbook will be your Fountain of Youth—providing meal plans, delicious recipes, and essential information that will enable you to turn back the clock and get a fresh and healthy new start on life!Your indispensable guide to looking and feeling youngerAn easy-to-use nutrition counter covering more than 3,000 foods, broken down by their anti-aging nutrientsMouth-watering recipes to revitalize the body and soulHow to shop, how to eat, what to look for to achieve optimum health and maximize your quality of life in later yearsAnd much more!
Foods That Combat Diabetes: The Nutritional Way to Wellness
by Maggie Greenwood-RobinsonApproximately 17 million Americans live with diabetes, a full 7 percent of the population. In recent years, huge strides have been made in the treatment of the disease, yet one method stands out from all the rest in its ease and effectiveness: food.This accessible guide offers many type-2 diabetes sufferers a natural and effective way to control the levels of insulin in their bodies without injections and medication—and helps those who are genetically or constitutionally at risk to avoid the disease.Everything you need is here:An easy-to-use nutrition counter covering more than 3,000 foods, broken down by their diabetes-fighting nutrientsDetailed strategies for eating out or cooking in, with menus and mouth-watering recipesThe latest research findings and answers to important health questions written in plain, easy-to-understand languageAnd much more!
Foods That Combat Heart Disease: The Nutritional Way to a Healthy Heart
by Lynn SonbergEAT RIGHT -- LIVE MUCH LONGER!Heart disease is the number-one killer of men and women in the United States. Yet, in many cases, this deadly condition is preventable. Simply by switching to a heart-healthy diet, the risk of heart disease can be significantly reduced . . . by as much as 70%!No longer will confusing, outdated information and misconceptions about what truly constitutes a heart-strengthening diet be an impediment to a healthy lifestyle.Foods That Combat Heart Disease breaks down all the research and presents the all-important findings in a clear and comprehensive format.This indispensable guidebook includes:An easy-to-use nutrition counter featuring more than 2,000 foods, highlighting their heart disease-fighting propertiesMenu plans and delicious, heart-friendly recipes for every meal of the dayThe latest facts and research presented in a readable and accessible languageInvaluable tips on how to get started today on your new, heart-healthy lifestyle!FOODS THAT COMBAT HEART DISEASEA fresh start to a healthier life!
Foods That Fight Pain: Revolutionary New Strategies for Maximum Pain Relief
by Neal Barnard MDDid you know that ginger can prevent migraines and that coffee sometimes cures them? Did you know that rice can calm your digestion, that sugar can make you more sensitive to pain, that evening primrose can ease the symptoms of arthritis? Drawing on new and little-known research from prestigious medical centers around the world, Neal Barnard, M.D., author of Eat Right, Live Longer and Food for Life, shows readers how they can soothe everyday ailments and cure chronic pain by using common foods, traditional supplements, and herbs. Dr. Barnard reveals which foods regularly contribute to pain and how to avoid them. He guides the reader to specific pain-safe foods that are high in nutrition but don't upset the body's natural balance, as well as foods that actively soothe pain by improving blood circulation, relieving inflammation, and balancing hormones. Complete with delicious recipes, Foods That Fight Pain is a revolutionary approach to healing that will transform your life.
Foods that Harm and Foods that Heal
by Editors of Reader's DigestThe first edition of Foods That Harm, Foods That Heal changed the way we view food and its impact on our bodies. More than 7 million copies of the book have been sold worldwide since then, and interest in food as medicine has only grown as researchers have continued to discover the crucial connections between diet and chronic conditions such as heart disease, cancer, diabetes, and other serious illnesses, as well as the impact of food on stress, insomnia, and other common complaints. In this completely revised, updated, and redesigned edition, you'll find: More than 90 health condition entries from arthritis to insomnia to heart disease Almost 150 food entries from apples to zucchini, including fast food, additives, and more Simple ways to eat, cook, and store each food Food-medicine interactions to be aware of Sidebars on everything from the new USDA Food Plate to the many benefits of vitamin D, probiotics and super foods like goji berries and acai.
Foods that Harm and Foods that Heal Cookbook
by Editors of Reader's DigestFoods That Harm Foods That Heal> was a pioneering book that changed the way we view food and its impact on our bodies. Many of the more than 7 million readers worldwide have been asking for a cookbook companion to help them put their newfound knowledge to use. In answer to their requests, here is the Foods That Harm Foods That Heal Cookbook.In this all-new companion to Foods That Harm Foods That Heal, you'll find: An A-Z summary of the almost 100 healing foods from the main book, complete with buying, storing, and cooking tips. 300 scrumptious recipes, each featuring at least 3 healing foods. Sample daily meal plans for almost 100 common ailments, from arthritis to heart disease.
Foods that Harm, Foods that Heal
by Editors at Reader's Digest<p>A newly updated edition of the groundbreaking, best-selling guide to the vital link between food and health—now featuring more than 50 recipes for good health. <p>The first edition of Foods That Harm, Foods That Heal changed the way we view food and its impact on our bodies. More than 7 million copies of the book have been sold worldwide since then, and interest in food as medicine has only grown as researchers have continued to discover the crucial connections between diet and chronic conditions such as heart disease, cancer, diabetes, and other serious illnesses, as well as the impact of food on stress, insomnia, and other common complaints. <p>In this newly updated edition, you’ll find: *More than 100 health condition entries from arthritis to insomnia to heart disease, with quick tips on what to eat to prevent or treat each ailment naturally *More than 170 food entries from apples to zucchini, plus simple ways to eat, cook, and store each food to maximize its healing potential *More than 50 delicious and easy-to-make recipes featuring the healing foods *Special features on the potential dangers of pesticides, food additives, and genetically modified crops; the many benefits of vitamin D; the real deal on high-fructose corn syrup; the dangers of mixing food and medicine; and much more</p>
Foods That Harm, Foods That Promote Health: A Biochemical and Nutritional Perspective in Health and Disease Prevention
by Stefan A. Hulea AhmadiThis book looks at fresh (fruits and vegetables) and processed foods from a biochemical and nutritional perspective, as well as the relationship between their content in micronutrients and phytochemicals and the major killer diseases such as cardiovascula
Foodscapes, Foodfields, And Identities In Yucatan
by Steffan Igor Ayora-DiazThe state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Foodservice Management: Principles And Practices
by June Payne-Palacio Monica TheisFor courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
Foodservice Operations and Management: Concepts and Applications
by Karen Eich Drummond Mary Cooley Thomas J. CooleyFoodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Foodservice Organizations: A Managerial And Systems Approach
by Mary B. GregoireDetailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.
The Foodspotting Field Guide
by FoodspottingAn inspiring reference for culinary adventurers both local and international!This guided journal from Foodspotting—the global online community of recreational foodies—presents seventy-five must-try dishes from six continents, inviting Foodspotters to seek them out in their own cities and travels. Discover delights like Tea Leaf Salad from Burma; Pavlova from New Zealand; Faloodeh from Iran; and Boxty from Ireland. Each of the seventy-five entries includes a photograph, a description of the dish’s origins and ingredients, a pronunciation guide, and prompts and infographics encouraging you to record your own encounters and taste sensations.From ceviche to Wiener Schnitzel to chicken and waffles—The Foodspotting Field Guide is your passport to a world of flavor, redefining culinary tourism for a new generation of food thrill seekers.
Foodtropia: Cómo comer rico y sano
by Paola FreireMás de 75 recetas con ingredientes de temporada y un toque diferente y original. La cocina es un placer ¡y hay que disfrutarla! Eso es lo que he hecho yo cocinando todas y cada una de las recetas que hoy comparto con vosotros en este libro: aperitivos, guarniciones, recetas dulces y platos principales elaborados con lo mejor de cada estación y con ingredientes de siempre que se pueden comprar con facilidad en los mercados locales. A través de ellas he querido ofreceros combinaciones diferentes elaboradas con frutas, proteínas animales y vegetales, legumbres, pastas, arroces, pero en las que, sobre todo, priman las verduras y hortalizas. Espero que descubráis platos llenos de sabor y color que conviertan este libro en un básico de vuestra cocina.
Foodtropia: Más de 80 recetas ricas y sanas para cocinar en tu día a día
by Paola FreireLa cocina es tan bonita que merece la pena aprender para disfrutarla. Estoy deseando que emprendáis este camino conmigo y con mi nuevo libro. En este segundo libro de Foodtropia, Un menú para cada ocasión, encontraréis la inspiración que necesitáis para preparar vuestras comidas y cenas del día a día, sea cual sea la ocasión. Más de 80 recetas elaboradas con la misma filosofía y esencia de siempre: haceros la vida más fácil, sana y rica.Además, en este nuevo recetario os doy recursos que os ayudarán a organizaros en la cocina, a optimizar procesos y a aprovechar y reutilizar alimentos de forma óptima. También propongo trucos y consejos sobre cómo servir las elaboraciones y decorar una mesa según el momento. Me encantaría que recurrierais a él con frecuencia, ya sea porque buscáis ideas para preparar una comida especial en casa con amigos, un buffet o un aperitivo. Pero también me gustaría que acudierais a estas preparaciones porque os apetece disfrutar de una buena comida en la oficina o porque necesitáis propuestas para hacer más sabrosas y diferentes vuestras cenas entre semana.
Foodways and Empathy: Relatedness in a Ramu River Society, Papua New Guinea
by Anita Von PoserThrough the sharing of food, people feel entitled to inquire into one another's lives and ponder one another's states in relation to their foodways. This in-depth study focuses on the Bosmun of Daiden, a Ramu River people in an under-represented area in the ethnography of Papua New Guinea, uncovering the conceptual convergence of local notions of relatedness, foodways, and empathy. In weaving together discussions about paramount values as passed on through myth, the expression of feelings in daily life, and the bodily experience of social and physical environs, a life-world unfolds in which moral, emotional, and embodied foodways contribute notably to the creation of relationships. Concerned with unique processes of "making kin," the book adds a distinct case to recent debates about relatedness and empathy and sheds new light onto the conventional anthropological themes of food production, sharing, and exchange.